1. Prepare the Goat Cheese:
o Slice the goat cheese log into 1/2-inch thick rounds. For easier slicing, you can freeze the goat cheese for about 15 minutes before cutting.
2. Set Up Breading Stations:
o In a shallow bowl, whisk the egg until beaten.
o Place the flour in another shallow bowl and season with a pinch of kosher salt and black pepper.
o In a third shallow bowl, combine the panko bread crumbs, dried thyme, and fresh thyme leaves.
3. Bread the Goat Cheese:
o Dredge each goat cheese round in the flour, shaking off any excess.
o Dip the floured rounds into the beaten egg, ensuring they are fully coated.
o Roll the goat cheese rounds in the panko mixture, pressing gently to ensure the breadcrumbs adhere well.
4. Heat the Oil:
o In a medium skillet, heat the vegetable oil over medium heat until shimmering (about 350°F or 175°C). You can test the oil temperature by dropping in a small piece of bread; it should sizzle immediately.
5. Fry the Goat Cheese:
o Carefully add the breaded goat cheese rounds to the hot oil in batches, avoiding overcrowding.
o Fry each round for about 1-2 minutes per side, or until golden brown and crispy.
o Using a slotted spoon, transfer the fried goat cheese bites to a paper towel-lined plate to drain excess oil.
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